Chocolate Espresso Cupcakes with Sweet Potato Chocolate Frosting


Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco


Photo Credit: Ashley Cuoco

Total Time: 1 hr 10 mins / Yield: 2 dozen cupcakes

It’s a chilly Halloween night.

I’m not a fan of Halloween. I didn’t grow up celebrating it. I don’t like to be scared, tricked or fooled. For me, the only good things that come from it are It’s the Great Pumpkin, Charlie Brown, Mel Brooks’ Young Frankenstein, and chocolate. Lots and lots of it. Times like these have me craving a bite into a rich brownie or washing down a piece of chocolate cake with cold milk. With all this chocolate overload, I know what you’re thinking. Why can’t chocolate cupcakes be healthy? Is this really too much to ask for? Well, I won’t go as far as to say that these are healthy, but I can guarantee you they are healthy-er. This incredible 2-ingredient frosting recipe comes from the genius folks at Food52, shared earlier this week. Two ingredients… sugar? Butter? Magic? No. Nothing but sweet potato puree and semi-sweet chocolate! This is huge, people. We’re talking about vegetables AND chocolate!!! My favorite thing about this frosting is that the consistency is the same as your regular frosting. Smooth, velvety and rich in texture and flavor. It’s not too sweet, of course, which is my preference when it comes to desserts like these. I give you full permission to lick the bowl and the spoon after whipping this frosting up. Do it like no one is watching. And even if they are, who cares! You’re eating vegetables!

Cupcake Ingredients:

  • 1 cup butter (2 sticks)
  • 3/4 cup unsweetened cocoa powder
  • 4 oz semi-sweet chocolate chips (I prefer Ghirardelli)
  • 1/4 cup espresso coffee
  • 1-1/2 cups sugar
  • 4 eggs
  • 1-3/4 cups flour (I prefer King Arthur Flour)
  • 1 tsp salt
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1 cup sour cream

Sweet Potato Chocolate Frosting Ingredients:

  • 1-15oz can sweet potato puree
  • 10 oz semi-sweet chocolate
  1. Pre-heat oven to 350 degrees. Line a 24-cupcake pan with parchment liners.
  2. In a medium saucepan, combine the butter, cocoa powder, chocolate and espresso coffee (I brew a Godiva Espresso pod in my Tassimo brewer). Cook over low heat, stirring constantly, until the chocolate melts and the mixture is smooth. Let cool while you prepare the rest of the batter.
  3. In a stand mixer, beat the sugar and eggs on mediums speed until light and fluffy. Set aside. In a medium bowl, mix together the flour, salt, baking powder and baking soda. Gradually stir dry mixture into the sugar/egg mixture until just combined. Stir in the chocolate espresso mixture until smooth. Stir in the sour cream.
  4. Spoon the batter into muffin cups 3/4 full. Bake until a toothpick comes out clean, about 15 minutes. Let cool for 5 minutes and then transfer to a wire rack to cool completely.
  5. To prepare the frosting, add the sweet potato puree to a saucepan and simmer on medium-low until very warm. Turn the heat to low and add the chocolate. Stir until smooth and all chocolate is melted. Let cool and chill in refrigerator for 30 minutes before frosting.
  6. Frost your cupcakes with pretty swirls and store in a closed container for up to 3 days.

Cupcakes recipe adapted from Food Network. Frosting recipe courtesy of Food52.